Description
Microwave‑assisted cooking rapidly induces starch gelatinisation at 60–70 °C within seconds.
Technical
Dielectric heating causes rapid, volumetric heating of starch molecules, promoting amylose leaching and amylopectin swelling. The process reduces retrogradation by limiting the time for starch chains to reassociate, improving short‑term texture.
Science
Primary Reaction
Starch gelatinisation (amylose leaching and amylopectin swelling)
Sensory Profile
Aroma ()
warmtoastedsweetearthynuttycaramelized
Origin & History
Civilization
Modernist cuisine chefs
Era
Early 2000s